Cook the pasta in salted water until al dente. Drain the water and keep it hot.
Remove the peel from the garlic cloves and shallots and chop finely. Heat the oil and fry the onions until translucent. Add the garlic and the nuts and stir-fry briefly. Pour the cream and the soup and cook for two minutes. Season the sauce with salt and freshly ground pepper.
Divide the macaroni evenly on preheated plates and pour the garlic-tree nut sauce over it. Sprinkle with parsley and grated cheese. Evenly distribute the tree nut halves on top.
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